Wrap cinnamon stick, bay leaves, thyme, rosemary, and peppercorns in a piece of cheesecloth and tie to secure; set aside.
Sprinkle short ribs with salt and freshly ground black pepper.
Add carrots, celery and onion to slow cooker. Add spice packet and Worcestershire sauce. Place shanks on top. Add beer and broth, then top with mustard and brown sugar; cook over low 8-10 hours.
Discard spice packet. Transfer beef to plate. Strain juices through large sieve set over large bowl. Place juices in a pot and boil until liquid is reduced to 2 cups, 15 to 20 minutes. Return shanks to gravy in pot and simmer until heated through, about 10 minutes longer.
Serve beef over corn pudding (recipe below) and top with gravy.
Grate corn from cobs using a box grater. Then run the back of a knife down each cob to release all the milky liquid from the kernels.
Melt the butter with the olive oil in a pot over medium-low heat. Add the onion and sauté 8 to 10 minutes.
Stir in the corn with all its liquid, and sauté, until the mixture thickens. Stir in 1/4 cup of the milk. Once the milk is absorbed, gradually stir in the rest of the milk. Salt as desired.
Reduce the heat and simmer, stirring, until the corn is creamy.
Before serving chop the basil and add it to the corn, along with the crushed red pepper flakes.